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Campbells cookbook
 

Campbells cookbook

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    Campbells cookbook Campbells cookbook Document Transcript

    • chenCampbell’s KitHi! ad up ndy, and I he My name is Ci ars tchen. For over 17 yeCampbell’s Ki am to create with my te lies across Am has erica.I have worked cipes for fami affgr eat-tasting re s, Campbell’s Kitchen st Over the year s cooks. We with America’ develope d a friendship s, and in turn , our nd out recipe colleagues develop and se eir creations with us. My e power friends share th y. Through th th me every da continue to grow. exch ange ideas wi ships et, our friend ed up with my of the Intern ection, I team our families’ To cr eate this coll bring you the country to own fr iends across You too ca n develop your ding favo rite recipes. ting ingr edients and ad creation s, by substitu rs. On the following favorite flavo your family’s show you how. es helpful co oking pages, we’ll on also includ in This collecti ons. We’ve tucked y-saving coup stuff for your tips and mone can get free n on how you r Education informatio ll’s Labels fo through Campbe r Meal-Mail, kids’ school to sign up fo so invite you bell’s Kitche n. program. I al ily from Camp a reci pe emailed da ll ’s soups long ed with Campbe agine a My family cook y. (I can’t im n Bean ed the compan before I join nt Reba’s Gree room without my Au eam of Mush holiday dinner Campbell’s Cr ole made with g recipes from Casser r me, creati ng and sharin on of a soup!) Fo the continuati tchen has been Campbell’s Ki adition. for you to long family tr e recipes make it easier ooked I hope thes nd the tabl e for a home-c e gather yo ur family arou vorite you’ d like to shar you have a fa ly. meal. And if for my fami love to try it with me, I’d Fondly, dy Ayres From the desk of Cin
    • Welcome to Campbell’s! . . . . . . . . . . . . . . . . . . . . . . . . 2 A letter from Cindy AyersCampbell Gives Back . . . . . . . . . . . . . . . . . . . . . . . . . . 4 The Labels for Education ProgramMaking it Yours . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5 A Campbell Mom shares her ideas2-Step Meals . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6-11 Only two steps to dinner!Blue Ribbon Recipes . . . . . . . . . . . . . . . . . . . . . . . 12-18 Profiles and recipes from Campbell’s contest winnersKitchen Tips . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19 Cooking with soup made easyMainly Meat . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20-27 Hearty main dishes in minutesVegetables and Side Dishes . . . . . . . . . . . . . . . . . . 28-31 Sensational side dishes for every day of the weekHome for the Holidays . . . . . . . . . . . . . . . . . . . . . . . . 37 Holiday traditions from Campbell’sSoups and Stews . . . . . . . . . . . . . . . . . . . . . . . . . 38-43 Simmering goodness starts with Campbell’sThe Flavors of Italy . . . . . . . . . . . . . . . . . . . . . . . 44-49 Pasta, meatballs, tomatoes—a feast of Italian dishesSauce it up with Campbell’s . . . . . . . . . . . . . . . . . . . . 50 Campbell’s cream soups are sauces just waiting to happenCampbell’s Kitchen Web Site . . . . . . . . . . . . . . . . . . . . 51 Visit the community and get free recipes 3
    • Hi, I’m Anne. It seems like only yesterday my children were in school and I participated in Campbell’s Labels for Education program. Today, I work for Campbell and I am deeply involved with the program. In fact, my kids call me the “Label Lady.” I love helping parents across the country buildbetter schools for our children. labels from Campbell’s Participating in the program is easy. Just save educational, recreational freeproducts and your school can redeem them for the years helped earn myand sporting equi pment. The labels I saved over ical instruments.kids new computers, software, books and musassle fundraiser my whole family Campbell’s Labels For Education is a no-h ucts you already use and love. got involved with. Just save labels from prod , and there is no limit to the time Labels can be collected and redeemed at any amount of merchandise your school can earn. n they were little. They tore My kids got so excited about the program whe ry. That often meant my pant labels from Campbell’s soup cans stocked in surprise for dinner! grilled cheese sand wiches and Campbell’s soup helped Campbells deliver Over the past 29 years, families like ours have schools. Together, we are to our nearly $100 million in valuable merchandise label at a time! building better schools for our children— one Hope to hear from you soon, P.S. To learn more, visit labelsforeducation.com or call us at 1-800-424-5331. From the desk of Anne Pizarro4
    • Hi ! My name is Andrea,and I’m the mother of threeboys, Liam (7), Patrick (9), and Daniel(11). I work for Campbell part-time.My job is to meet with people like youand me who use Campbell’s products,and gather their opinions. I askquestions about new product ideas,new soup flavors, advertising andrecipes. Many of the folks I speak to are momswho, like me, are pressed for time but stillwant to prepare delicious, homemademeals for their families. With my threeboys—four, including my husband—Iknow how important it is to catch up with family at the dinner table. That’s where Campbell’s recipes can help. In just 20 minutes or less, I canprepare a home cooked meal I know my family will love. My boys especiallylove moist and creamy dishes like Tasty 2-Step Chicken, made withCampbell’s Cream of Mushroom soup. I can add my personal touch to make itfit the many tastes of my hungry gang. My son Daniel loves when I addbroccoli and serve it with noodles. My husband Ed likes it served over pastawith garlic and extra mushrooms. I just know these recipes will please your family as much as they do mine.Many can be made in two easy steps, with tips on how to add ingredients youprobably have on hand to make the dish your very own. Enjoy these delicious ways to bring your family together for dinner! 5
    • http://www.campbellskitchen.com ADVANCED SEARCH o.k., what’s for dinner tomorrow night? Sign up for Meal-Mail and you’ll get great tasting, easy to prepare recipes in your email box everyday! What could be easier? Click here to sign up. ©2002 Campbell’s Soup Company. All rights reserved. A Message from our [LEGAL] Campbell’s Company. reserved. Notes:6
    • Notes: 7
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    • http://www.campbellskitchen.com ADVANCED SEARCH o.k., what’s for dinner tomorrow night? Sign up for Meal-Mail and you’ll get great tasting, easy to prepare recipes in your email box everyday! What could be easier? Click here to sign up. ©2002 Campbell’s Soup Company. All rights reserved. A Message from our [LEGAL] Campbell’s Company. reserved. 9
    • http://www.campbellskitchen.com ADVANCED SEARCH o.k., what’s for dinner tomorrow night? Sign up for Meal-Mail and you’ll get great tasting, easy to prepare recipes in your email box everyday! What could be easier? Click here to sign up. Campbell’s® Speedy 2-Step Beef Stroganoff prep/cook time: 20 min. • Serves 4 Brown Add 1/2 cup 1 1 Tbsp. can SOUR CREAM W 3 soup, sour cream, milk and 1 lb. ground beef. worcestershire. Heat through. Serve on noodles. For a change of pace, add 1 can of sliced mushrooms. ©2002 Campbell’s Soup Company. All rights reserved. A Message from our [LEGAL]10
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    • WEDNESDAY JUNE 19, 2002 ✭Campbell’s® 20-Minute Recipe ChallengeGrand Prize Winner is Christina Hurt of Ada, OKM’m! M’m! Good! That’s Campbell’s® Paprika Chicken withwhat the Campbell’sKitchen staff declared Sour Cream Gravywhen they tested Christina Prep/Cook Time: 20 min.Hurt’s entry in the second 1/2 cup all-purpose flourannual Campbell’s 20- 2 tsp. paprikaMinute Recipe Challenge.Hurt, who hails from Ada, 1 tsp. each salt, ground pepper, garlic powder,Oklahoma, took top cayenne pepperhonors out of thousands 4 boneless chicken breast halvesof entries received. In 1/4 cup butter or margarineaddition to claiming the 1 can (10 3/4 oz.) CAMPBELL’S Cream of$20,000 grand prize, she Chicken or 98% Fat Free Cream of Chicken Soupand her winning recipe willbe featured on the label of 1/4 cup sliced green onionsCampbell’s® Condensed 1 carton (8 oz.) sour creamCream of Chicken Soup.Eight First Prizes also MIX flour and seasonings. Coat chicken.were awarded. MELT butter in skillet. Add chicken and cook untilHurt’s recipe, Paprika browned.Chicken with Sour Cream ADD soup and onions. Cover and cook over low heatGravy, uses Campbell’s® 10 min. or until done. Stir in sour cream. Serve with continued on page 7 mashed potatoes or rice if desired. Serves 4. 13
    • Campbell’s® Microwave Enchilada Torte 1 lb. ground beef Prep/Cook Time: 20 min. 1 jar (16 oz.) PACE Chunky Salsa 2 tbsp. chili powder 8 (6 to 8”) flour tortillas 1 can CAMPBELL’S Cheddar Cheese Soup 1 cup shredded Cheddar cheese Sour cream (optional) COOK beef in skillet until browned. Pour off fat. ADD salsa and chili powder. LAYER 4 tortillas in 2-qt. microwave-safe shallow baking dish. Top with half of the meat mixture and half of the soup. Repeat layers. Top with cheese. Cover. MICROWAVE at 70% power for 8 min. or until hot. Serve with sour cream if desired. Serves 6.14
    • Campb ell’s Co ntest W Campb inners continu ell’s ® C ed ranberr 1 tbsp. y Chick vegetab PREP/C OOK TIM en 4 bonele le oil E: 20 MIN . ss chick 1/4 cup en breas each cra t halves 1 can (1 nberry ju 0 3/4 o ice and z.) CAM o 98% Fat Free Cre PBELL’S range juice 1 tbsp. am of M Cream o dried cra ushroom f Mushro 1 tbsp. nberries Soup om or chopped crushed fresh sa ge or 1 1/8 tsp. tsp. drie pepper d sage le 4 cups c aves, ooked in stant wh HEAT o ite rice il in skille ADD juic t. Add c es hickeboil. Cov , soup, cranberr n and cook unti er and c ies, sag l browneSERVE oo e d. over rice k over low hea and pepper. Hea . Serves t 5 min. t to a 4. or until d one. 15
    • Campbell’s® Fast Fiesta Shepherd’s Pie Prep/Cook Time: 20 min. 1 lb. ground beef 1 can CAMPBELL’S Tomato with Roasted Garlic & Herbs Soup 1 cup frozen whole kernel corn 3/4 cup PACE Picante Sauce 1 tsp. ground cumin 1 can CAMPBELL’S Fiesta Nacho Cheese Soup 1 cup milk 2 tbsp. butter or margarine 1 1/3 cups instant mashed potato flakes COOK beef in skillet until browned. Pour off fat. STIR in tomato soup, corn, picante sauce and cumin. Heat to a boil. Cover and cook over low heat 5 min. MIX cheese soup, milk and butter in saucepan. Heat to a boil. Remove from heat. Stir in potato flakes. Let stand 30 seconds. Mix with fork until evenly moistened. Drop potatoes by large spoonfuls onto beef mixture. Serves 4.16
    • Campbell’s® Creamy Almond Chicken Prep/Cook Time: 20 min. 1/4 cup butter or margarine 2/3 cup sliced almonds 6 boneless chicken breast halves 1/8 tsp. each salt and pepper 1 cup heavy cream 1 can (10 3/4 oz.) CAMPBELL’S Cream of Chicken or 98% Fat Free Cream of Chicken Soup 2 tbsp. orange marmalade 1 tbsp. Dijon mustard 1/8 tsp. red pepper flakesMELT 1 tbsp. butter in skillet. Add almonds and cookuntil browned. Remove almonds.PLACE chicken between 2 sheets of plastic wrap andpound to even thickness. Season with salt and pepper.MELT remaining butter in skillet. Add chicken andcook until browned.ADD 1/2 cup toasted almonds, cream, soup, marmalade,mustard and red pepper. Cook 10 min. or until saucethickens. Garnish with remaining almonds. Serve with rice ifdesired. Serves 6. 17
    • Campbell’s® Chick en Creole wi Prep/Cook Time: th Chile Cream Sauce 20 min. 4 boneless chicken br 2 tsp. Creole or Ca east halves 1 jun seasoning tbsp. olive oil 1 can (10 3/4 oz.) CAMPBELL’S Crea Chicken So m of Chicken or 1/2 cup wate up 98% Fat Free Cr eam of r 1 can (4 oz.) chopped green ch 1 tsp. lime jui iles 1/4 cup sour ce cr Hot cooked rice eam SEASON chicken wi HEAT oil in skillet th Creole seasoning. ADD soup, water, . Add chicken and cook until brow chiles and lime jui ned. done. ce. Heat to a boil. STIR in sour crea Cook over low he m and heat throug at 5 min. or until h. Serve over ric e. Serves 4.18
    • Campbell’s® New Orleans Shrimp Toss Prep/Cook Time: 20 min. 1 lb. fresh large shrimp, shelled and deveined 2 tbsp. vegetable oil 2 tbsp. lemon juice 1 tbsp. Worcestershire sauce 1 tsp. Cajun seasoning 1/2 cup chopped onion 2 cloves garlic, chopped 1 can CAMPBELL’S Cream of Chicken with Herbs Soup 1/2 cup milk 1 tsp. paprika 4 cornbread squares or biscuitsMIX shrimp, 1 tbsp. oil, lemon juice, Worcestershire andCajun seasoning.HEAT remaining oil in skillet. Add onion and garlic and cookuntil tender.ADD soup, milk and paprika. Heat to a boil. Add seasonedshrimp. Cover and cook over low heat 5 min. or until shrimpis done. Serve with cornbread. Serves 4. 19
    • Mai nly Mea t Swanson® Beef Teriyaki Prep/Cook Time: 25 min. ® SLICE beef into very thin strips. 1 lb. boneless beef sirloin r steak, 3/4” thick* Mix cornstarch, broth, soy, suga and garlic. 2 tbsp. cornstarch STIR-FRY beef in nonstick skillet 1 can (14 oz.) SWANSON Beef Broth or Lower until browned and juices Sodium Beef Broth evaporate. 2 tbsp. soy sauce ADD broccoli and cornstarch mixture. Cook and stir until 1 tbsp. packed brown sugar mixture boils and thickens. Serve 1/4 tsp. garlic powder over rice. 4 cups broccoli flowerets Serves 4. 4 cups hot cooked rice, *To make slicing easier, freeze beef 1 hr. cooked without salt20
    • CAMPELL ® CHICKEN ’S SCAMPI Prep/Cook Ti me: 20 min. 2 tbsp. butter 4 boneless chic ken breast halv 1 can (10 3/4 es oz.) CAMPBEL L’S Cream of Ch Cream of Chic icken or 98% ken Soup Fat Free 1/4 cup water 2 tsp. lemon ju ice 2 cloves garlic, minced or 1/4 4 cups hot cook tsp. garlic pow der ed capellini or thin spaghetti HEAT butt er in skillet. browned. Add chicken and cook unADD soup, til water, lemoboil. Cover n ju and cook ove ice and garlic. Heat todone. Serve r low heat 5 a with pasta. S min. or unti erves 4. l 21
    • Campbell’s® Chicken Broccoli Divan Prep Time: 10 min. Cook Time: 30 min. 4 cups fresh or frozen PLACE broccoli in 2-qt. broccoli shallow baking dish. 4 boneless chicken breast Top with chicken. halves MIX soup and milk. Pour over 1 can (10 3/4 oz.) chicken. Sprinkle CAMPBELL’S Cream with cheese. Mix bread of Chicken or 98% Fat crumbs and butter and Free Cream of Chicken sprinkle on top. Soup* BAKE at 350°F. for 30 min. 1/2 cup milk Serves 4. 1/2 cup shredded Cheddar *Also delicious with Broccoli cheese Cheese or Cream of Broccoli 2 tbsp. dry bread crumbs Soup. 1 tbsp. melted butter22
    • ng Bake s & Stuffi ll’s Pork Chop ®Campbe : 30 min . e ook Tim min. CPrep Time: 10 ffing Bread Stu M Corn GE FAR EPPERID thick 4 cups P ps, 3/4” Free pork cho 98% Fat 4 to 6 boneless elery or S Cre am of C MPBELL’ 1 can CA oup* f Celery S Cream o milk 1/3 cup ar cheese d Chedd shredde 1/2 cup ctions. pkg. dire ording to h. uffing acc king dis rn bread st allow ba PRE PARE co nter of 3-qt. sh across ce ng. stuffing e of stuffi SPOON each sid rk chops on ps. Place po over cho Sprinkle ilk. Pour til done. p and m in. or un MIX sou 400°F . for 30 m Bake at COVER. 4 to 6. ese . Serves with che shroom Soup. m of Mu ith Crea licious w *Also de 23
    • Campbell’s Herb ® Roasted Chicken & VegetablesPrep CookTime: 10 min. Time: 50 min. BELL’S 1 can (10 ⁄4 oz.) CAMPor 98% 3 Cream of Mushroom oom Fat Free Cream of Mushr Soup 1 ⁄3 cup water leaves, 2 tsp. dried oregano crushed baby 2 cups fresh or frozen car rots into 4 medium potatoes, cut quarters ast halves 4 bone-in chicken bre 1 ⁄2 tsp. paprika . oregano, MIX soup, water, 1 tsp carrots and potato es in shallow roasting pan. with TOP with chicken. Season rika. rem aining oregano and pap Place on top . min. or until BAKE at 400°F. for 50 done. Stir veg etables. Serves 4. Notes: 24
    • 25
    • ck Pepp er SteakFr anco-Amer ican Qui ® .Prep/Cook Time: 25 min steak, ⁄4" thick* 3 1 lb. boneless beef sirloin 2 tbsp. vegetable oil en or red pepper strips 3 cups fresh or frozen gre wedges 1 medium onion, cut into 1 ⁄2 tsp. garlic pow der Gravy CO-AMERICAN Beef 1 can (10 ⁄4 oz.) FRAN 1 sauce 1 tbsp. Worcestershire 4 cups hot cooked rice strips. SLICE beef into very thin stir-fry until browned and HEAT 1 tbsp. oil in skillet. Add beef and to one side of skillet. juices evaporate. Push lic and cook until d peppers, onion and gar HEAT remaining oil. Ad tender-crisp. . Serve over rice. stershire. Heat through ADD gravy and Worce Serves 4. freeze beef 1 hr. *To make slicing easier,26
    • 39 Recipe Classics Roast w-Cooker Italian Pot Campbell’s Zesty Slo ® hr. Cook Time: 10 to 12 Prep Time: 10 min. rtered 4 medium potatoes, qua y carrots 2 cup s fresh or frozen bab 1 stalk celery, cut into 1” pieces ck roast 21⁄2 lb. boneless beef chu per up ⁄2 tsp. pep ed Garlic & Herbs So 1 ’S Tomato with Roast 1 can CAMPBELL 1 ⁄2 cup water roast with 1 . slow cooker. Season s and celery in 3 ⁄2-qt PLACE potatoes, carrot top. pepper and place on Pour over all. MIX soup and water. 4 to 6. W 10 to 12 hr.* Serves COVER and cook on LO 1 cup water. Remove bee f purpose flour with ⁄2 gravy, mix ⁄4 cup all- 1 For a thicker cooker. Turn heat to HIGH. Cook until flour mixture to slow and keep warm. Add ut 10 min. kens, abo mixture boils and thic and 3 cloves BELL’S Tomato Soup can (10 ⁄4 oz.) CAMP 3 up. TIP : You can substitute 1 Tomato with Roast ed Garlic & Herbs So garlic (minc ed) for CAMPBELL’S *Or on HIGH 5 to 6 hr. 27
    • Prep/Cook Time: 10 min. Serves 4 Barb 6/20 Cheesy Broccoli 1 can Campbell’s Cheddar Cheese Soup 1/4 cup milk 4 cups frozen broccoli cuts Mix soup and milk in 2-qt. microwave-safe casserole. Add broccoli. Cover. Microwave on HIGH 8 min. or until broccoli is tender- crisp, stirring once.28
    • Campbell’s ® Cheese Fries Prep/Cook 1 bag (32 o Time: 20 m z.) frozen F in. 1 can CAM rench fried PBELL’S C potatoes heddar Che BAKE pota ese Soup toes accord PUSH pota ing to pkg. toes into ce directions. in can and sp nter of bakin oon over po g sheet. StirBAKE 3 m tatoes. soup in. or untilNacho Chee soup is hot. se Ser ves 6.Nacho Chee Fries: Substitute CAM se Soup for P the Cheddar BELL’S Fiesta Cheese Sou p. 29
    • getables Swanson Savory Ve ® min. 4 Prep/Cook Time: 20 en Broth or 1 cup SWANSON Chick icken Broth ™ Ch Natural Goodness bles* 3 cups cut-up vegeta at to bles in saucepan. He MIX broth and vegeta a boil. til low heat 5 min. or un COVER and cook over crisp. Drain. vegetables are tender- erets, sliced carrot and liflower flow broccoli flowerets, cau *Use a combination of sliced celery.30
    • roth Swanson B ice ® Simmered R . : 25 MIN OK TIME PREP/CO icken ™ WANSON Ch1 can (14 oz.) S Natural Goodness Broth or th Chicken Bro (1 3 /4 cups) ng- ed regular lo 3/4 cup uncook ite rice grain wh to a boil. in saucepan w HEAT broth Cover and cook over lo 4. Stir in rice. ne. Serves . or until do heat 20 min 31
    • Green Bean CasseroleAmerica’s Favorite Casserole was really quite simple,” says Reilly, whom Campbell calls theHoliday Tradition “grandmother” of the Green Bean Casserole. “I wanted to create a quick and easy recipeJeff Bedard around two things most Americans alwaysPublic Relations have on hand – green beans and Campbell’s Perhaps the most famous creation to emerge Condensed Cream of Mushroom Soup.”from the Campbell’s Kitchens at the Campbell Why has it become a classic? “Green BeanSoup Co. is the recipe for Green Bean Casserole has become an American holidayCasserole, that holiday favorite of creamy, tradition because it’s attractive, convenient,saucy green beans topped with crisp French- and quite easy to transport to a party orfried onions. What American family hasn’t had potluck dinner,” Reilly says. “And best of all,this on its Thanksgiving table? friends and family look forward to eating it Very few, according to statistics from at the holidays – or any day of the year.”Campbell. This popular side dish takes its place Over the years, consumers have customizedalongside turkey on more than 20 million the recipe by adding or substituting differentholiday tables each year. ingredients and flavors – by topping it with Originally christened “Green Bean Bake,” shredded cheddar cheese or crunchy,today’s Green Bean Casserole recipe recipe chopped red bell pepper, by substitutingis requested by more than 10,000 home Campbell’s Condensed Golden Mushroomcooks each year, but most frequently during or Campbell’s 98% Fat Free Cream ofthe holidays. The recipe coats green beans Mushroom Soup in lieu of regular Cream ofwith a saucy combination of Campbell’s Mushroom.Condensed Cream of Mushroom Soup and a Even Cindy Ayers, who heads upsplash of soy sauce. The green beans are then Campbell’s Kitchen, varies the basicsmothered with crunchy French Fried onions recipe. “I still love it today because I canfor the perfect finish. tailor it to perfectly suit my family’s The recipe was created in 1955 by Dorcas needs,” Ayers says. “The options areReilly, former manager of the Campbell endless, and, any way you customize it, it’sKitchens. certain to become a family favorite.” “My initial inspiration for the Green Bean32
    • asser ole Bean C el l ’s® Green . e: 30 min Campb e: 10 min. Cook Tim or 98% Fa t Free Cr eam of Prep Tim Mushroo m ream of CAM PBELL’S C 3/4 oz.)1 can (10 p m Sou Mushroo milk 1/2 cup sauce 1 tsp. soy per Dash pep t green b eans serole. ooked cu Onions 2-qt. cas 4 cups c ’s® Fren ch Fried on ions in 1 1/ s French 2/3 cup 1 1/3 cup eans and , pepper, b , milk, soy til hot. . MIX soup min. or un Serves 6 ozen 0 F. for 25 ke 5 min. each) fr BAKE at 350 aining o nions. Ba ns, 2 pkg. (9 oz. . fresh h rem bea out 1 1/2 lb rinkle wit en green ans or ab STIR. Sp z.) froz 1 bag (1 6 to 20 o ch) green be TIP: Use 16 oz. ea s (about an s, 2 can green be cipe. or this re gree n beans f 33
    • ❂ Recipe Favorites Swanson® Double- PLACE apricots and broth in microwave-safe measuring cup. Apricot Glazed Ham Microwave on HIGH for 2 min. Let Prep Time: 15 min. Cook Time: 2 hr. cool. Remove apricots and cut into strips. Reserve broth. Mix apricots, 1 cup dried apricots (6 oz.) sugar and 1⁄4 cup reserved broth. 1 cup SWANSON Chicken PLACE ham in roasting pan. Broth or Natural Bake at 325°F. for 2 hr. or until Goodness™ Chicken Broth thermometer registers 140°F. 1 ⁄2 cup firmly packed brown (allow 15 min. per pound). Top with sugar apricot mixture during last 30 min. of baking, basting frequently with 6 - 8 - lb. fully cooked whole boneless pan drippings. ham* 2 tbsp. butter or margarine HEAT butter in skillet. Add shallots 1 and cook until tender. Add apricot ⁄2 cup finely chopped shallots preserves, mustard, orange rind and 2 jars (12 oz. each) apricot remaining broth. Heat to a boil. preserves (about 2 cups) Cook over low heat 10 min. or until 1 ⁄4 cup Dijon mustard slightly thickened. 2 tsp. grated orange rind SLICE ham and serve with apricot sauce. Serves 24 to 32. *Use 3- to 31⁄2-lb. fully cooked half boneless ham for 12 servings. Prepare as above, but reduce remaining ingredients in half.34
    • Notes 35
    • g e t a b le S t u f f in g ® H o li d a y V e Swanson in . Time: 25 m Prep/Cook iced water ch estnuts, 1 can (8 oz.) sl ne drained er of margari chopped fres h2 tbsp. butt o ms cups coarsely p mushro 22 cups cut-u ed spinach RM Herb 1 medium onion, chopp PERIDGE FA opped 4 cups PEPed Stuffing carrots, ch Season 2 medium N ) SWANSO cook 1 can (14 oz.le Broth carrots and Vegetab onion and Add mushrooms, in saucepot. HEAT butter oil. Stir in st uffing. until tender. d spinach . Heat to a b , chestnuts an ADD broth Mix lightly. Serves 8.36
    • Swanson® Ult ra Creamy Ma shed Potatoes Prep/Cook Tim e: 25 min. 2 cans (14 oz . each) SWAN Natural Goodn ™ SON C (3 1⁄2 cups) ess Chicken hicken Broth or Broth 5 large potato es, cu ⁄2 cup light crea t into 1” pieces (about 7 1⁄2 cups) 1 m 2 tbsp. butter or margarine Generous dash pepper PLACE broth over medium and potatoes in saucepan. H heat 10 min. or ea until tender. D t to a boil. Cover and cook MASH potato rain, reserving es broth.additional brot with ⁄4 cup broth, cream 1 h, if needed, un , bu til desired cons tter and pepper. AddServes about 6. istency. 37
    • 2-Bean Chili PREP/COOK TIME: 25 M IN. MAKES 6 SERVINGS 1 lb. ground beef 1 large green pepper, chopped 1 large onion, chopped 2 tbsp. chili powder 1 ⁄4 tsp. pepper 3 cups CAMPBELL’S Tomato Juice 1 can (about 15 oz.) each kidney beans and great Northern beans, rinsed and drained Sour cream, sliced green onions, shredded Cheddar cheese, chopped tomato COOK beef, green pepper, onion, chili powder and pepper in skillet until browned. Pour off fat. ADD tomato juice and beans and heat through.Top with sour cream, green onions, cheese and tomato. 7738
    • Sensational Chicken Noodle Soup Homemade Soups 3 1/2 cups SWANSON Chicken PREP/COOK TIME: 20 MIN. Broth or Natural GoodnessTM Chicken Broth MIX broth, pepper, carrot and celery in saucepan. Heat to a boil. Generous dash pepper STIR in noodles and chicken. Cook 1 medium carrot, sliced over medium heat 10 min. or until 1 stalk celery, sliced noodles are done. Serves 4. 1/2 cup uncooked medium egg noodles Nutritional Values Per Serving: Calories 106, Fat 3g, Protein 12g, Carbohydrate 6g, 1 cup cubed cooked chicken Sodium 903mg. 39 39
    • Hearty Lasagna Soup Homemade Soups 1 lb. ground beef PREP/COOK TIME: 25 MIN. 1/4 tsp. garlic powder COOK beef with garlic in skillet until 2 cans (14 oz. each) SWANSON browned. Pour off fat. Seasoned Beef Broth with Onion ADD broth, tomatoes and Italian seasoning. Heat to a boil. 1 can (14 1/2 oz.) diced tomatoes STIR in pasta. Cook over medium heat 1/4 tsp. dried Italian seasoning, 10 min. or until pasta is done. Stir in cheese. Serve with additional cheese, if desired. crushed Serves 4. 1 1/2 cups uncooked mafalda or Nutritional Values Per Serving: Calories 446, corkscrew pasta Fat 18g, Protein 31g, Carbohydrate 39g, Sodium 1157mg. 1/4 cup grated Parmesan cheese40
    • Ca mp be ll’s ® Slo w- Co ok er Tu sca n Be ef Ste w Prep Time: 5 min. Cook Time: 8 to 9 hr. MAK ES 8 SER VIN GS Tomato Soup 1 can (10 ⁄4 oz.) CAMPBELL’S 3 h 1 can CAM PBELL’S Condensed Beef Brot1 ⁄2 cup red wine or water pieces 2 lb. beef for stew, cut into 1” 1 oz.) diced Italian-style tomatoes 1 can (14 ⁄2 es 3 large carrots, cut into 1” piec 1 tsp. Italian seasoning, crushed 1 ⁄2 tsp. garlic powder te kidney (cannellini) 2 cans (about 16 oz. each) whi beans, drainedMIX soup, broth, wine, 1 beef, tomatoes, carrots, Italianseasoning and garlic in 3 ⁄2-qt. slow cooker. 9 hr.*COVER and cook on LOW 8 toSTIR in beans. Turn heat to HIGH and cook 10 min.*Or on HIGH 4 to 5 hr. 41
    • Swanson ® Herb-Simmered Beef Stew 2 lb. beef for stew, cut into 1” cubes Freshly ground pepper 2 tbsp. all-purpose flour 2 tbsp. olive oil 3 cups thickly sliced mushrooms 3 cloves garlic, minced 1/2 tsp. each dried marjoram, thyme and rosemary leaves, crushed 1 bay leaf 1 can (14 oz.) SWANSON Beef Broth or Lower Sodium Beef Broth 3 cups fresh or frozen baby carrots 12 whole baby red-skinned potatoes, with a strip of peel removed in centerSEASON beef with pepper and coat with flour. Heat oil in saucepot. Add beefand cook until browned, stirring often. Add mushrooms, garlic, herbs and bayleaf and cook until mushrooms are tender and liquid evaporates. Add broth.HEAT to a boil. Cover and cook over low heat 45 min.ADD carrots and potatoes. Heat to a boil. Cover and cook over low heat 30 min.or until done. Remove bay leaf. Serves 6.42
    • 47 Suppers -Cooker pbell’s Slow hili ❖ ® ❖ Cam Bean C H earty Beef & : 8 to 10 hr. Cook Time Prep Tim e: 15 min. • und beef 11⁄2 lb. gro ed ion, chopp 1 large on d arlic, mince ato Soup 2 cloves g ELL’S Tom 3 ⁄4 o z.) CAMPB 1 can (10 1 atoes ) diced tom 1 ca n (14 ⁄2 oz. r s 1 ⁄2 cup wate idney bean ach) red k 2 ca ns (15 oz. e powder 1 ⁄4 cup chili und cumin 2 tsp. gro . Pour off fa t. ntil browned f in skillet u er, COOK bee matoes, wat lic, soup, to ow MIX bee f, onion, gar cumin in 3 1/2-qt. sl p owder and beans, chili cooker. Serves 6. 8 to 10 hr.* d co ok on LOW COVER an H 4 to 5 hr. *Or on HIG 43
    • Prego® Easy Spaghetti & Prep/Cook Time: 20 Meatballs min. 1 jar (28 oz .) PREGO 12 frozen or Traditional Pasta Sauce refrigerated fully cooked (about 12 oz meatballs .)* 4 cups hot cooked spag hetti MIX pasta sauce and m a boil. Cover eatballs in sa ucepan. Hea and cook ov t to until hot. er low heat 15 min. or SERVE over spaghetti. Se rves 4. *For quicke r Spaghetti & meatballs an Meatballs, om d substitute it fully cooked Meatball Pas 1 jar (28 oz .) PREGO ta Sauce for Mini PREGO Tra ditional Pas ta Sauce.44
    • Prego® Mini PizzasPrep/Cook Time: 5 min.1 ⁄2 cup PREGO Pepperoni Hearty Meat Pasta Sauce* 4 slices Italian bread, 1⁄2” thick, toasted1 ⁄4 cup shredded mozzarella cheese1. SPREAD about 2 tbsp. pasta sauce oneach bread slice. Top with cheese. Place onmicrowave-safe plate.2. MICROWAVE on HIGH 1 min. or untilcheese is melted.Serves 2.*Also delicious with Italian Sausage & Garlicand Mini-Meatball. 45
    • Campbell’s® Tuna & Pasta Cheddar Melt Prep/Cook Time: 20 min. 3 cups uncooked corkscrew pasta 1 can CAMPBELL’S Condensed Chicken Broth 1 soup can water 1 can (10 3/4 oz.) CAMPBELL’S Cream of Mushroom or 98% Fat Free Cream of Mushroom Soup 1 cup milk 1 can (6 1/2 oz.) solid-pack tuna, drained 1 cup shredded Cheddar cheese 2 tbsp. Italian seasoned bread crumbs 2 tsp. melted butter COOK pasta in broth and water in skillet until just tender. Do not drain. ADD soup, milk and tuna. Top with cheese. Mix bread crumbs and butter. Sprinkle on top. Heat through. Serves 4.46
    • Campbell’s Italian ®Vegetables and PastaPrep/Cook Time: 25 min.1 tbsp. olive or vegetable oil ed2 medium carrots, thinly slic1 medium zucchini, sliced1 medium onion, sliced cup CAMPBELLS T ato om Juice1 1 ⁄4 cup grated Par mesan cheese crushed 1 ⁄4 tsp. dried oregano leaves, ves garlic, minced 1 ⁄4 tsp. garlic powder or 2 clo shell or cups cooked mediu m tube-shaped, medium 2 corkscrew pasta and cook carrots, zucchini and onion HEAT oil in skillet. Add until tender-crisp. to a boil. , oregano and garlic. Heat ADD tomato juice, cheese heat 5 min. or until vegetables Cover and cook over low are tender. Serves 4. ADD pasta Heat through. 47
    • Mix n Match Prego® Pasta Bake Sauce PREGO Pasta Bake Sauces n tur are specially blended to uncooked pasta into in homemade Italian meals just 40 minutes. ta, 1 • Mix 1 lb. uncooked pas ce jar PREG O Pasta Bake Sau x and 1 full jar water in 9" 13" baking dish. Bake • Cover tightly with foil. at 425˚ F. 30 min. ese • Stir. Top with 2 cups che il and bake 10 min. or unt pasta is tender. You can create an endless variety of pasta bakes by starting with 1 lb. uncooked pasta, adding one of our PREGO Pasta Bake Sauces and topping with a different cheese each time (see below). Start with pasta 16 oz. rotini pasta + Add PREGO Pasta Bake Sauce Three-Cheese Marinara + Top with cheese 2 cups shredded pizza cheese blend 8 oz. penne pasta plus Hearty Meat 2 cups shredded sharp 8 oz. rotini pasta Cheddar cheese 16 oz. ziti pasta Mushroom Garlic & Onion 2 cups shredded mozzarella cheese plus 1⁄4 cup grated Parmesan16 oz. medium shell pasta Tomato Garlic & Basil 2 cups shredded Mexican 4-cheese blend 8 oz. bow tie pasta plus Authentic Italian Sausage 1 cup shredded mozzarella 8 oz. penne pasta cheese plus 1 cup shredded Cheddar cheese48
    • Tips for Cookingwith Campbell’s Soup n Kitcheby Jane Freiman, Campbell’s mer make • Soup up your burgers. SimCampbell’s Condensed Soups in n browned hamburger pattiesdelicious sauces that can tur p. home- Campbell’s French Onion Soueveryday ingredients into cheese p them Add a slice of your favoritecooked meals in no time. Kee burger. meals for a deliciously differenton hand for quick and easy your family will love. Here are d: • For Souper Simple Mac and some ideas to get you starte bell’s Cheese, combine 1 can Camp Cheddar Cheese Soup, 1/2 soup oom • Campbell’s Cream of Mushr heat king can milk and 1/2 can water; Soup makes perfect basic coo ooked less to a boil. Stir in 1 cup unc sauce. You can make an end r low other elbow macaroni and cook ove variety of sauces by adding il done, Try heat for 10 minutes or unt simple on-hand ingredients. stirring often. adding a little chili powder to ping tasty 2-step chicken and top y . Your • Keep an eye out for our eas chicken with shredded cheese ks of an twist. 2-Step Recipes on the bac family will love the Mexic cans and in your favorite is magazines. All you have to do • When cooking meat for a e it is look at a picture for a great- Campbell’s recipe, make sur your makes the tasting home-cooked dinner well browned. Browning whole family will love. final dish more flavorful. l’s • Stir your favorite Campbel Condensed Soup into coo ked e dish instant rice for a savory sid in no time. 49
    • No Time To M ake a Tradition auce? al S Try Cooking With Campbe Condensed S ll’s oups! By Jennifer C ob b Campbell’s Kitch from beef stock en , herbs, and toma The Campbell thickened with a toes, and Soup Company browned roux of producing M’m has been Before John Do fat and flour. ! M’m! Good! rrance created Ca soups since 1897 condensed condensed mpbell’s when John Dorra soups, home cook with a way to rem nce came up create th s who wanted to ove water from so ese sauces had it easier for consum up to make themselves. to make them ers to use at home Now home cooks Dorrance was a tru . and creaminess to can add moisture e culinarian in ev their favorite recipe of the word. He ery sense the hassle or without studied in Germ time required to developed a taste any and these sauces fro create one of for soup and a pa m scratch. food. After ret ssion for For example, Cr urning the U.S. eam of Mushroo continued to study , Dorrance performs in m soup under top chefs in many ways like a 3 months each Paris for Characterized béchamel sauce. year and was by its smooth, cre honorary memb named an Cream of amy texture, er of an elite Fr Mushroom soup association. He ev ench chef alternative is an ideal en won a gold me to a white sauc Paris exhibition of dal at the adaptable flavo e because of its 1900. r and ability to thi Perhaps what is coat a wide range cken, bind and most interesting of foods. Dorrance’s creati about Mr. Cream of Chick on, is how closely en soup is simila his soups (Crea several of and consisten r in flavor m of Mushroom, cy to a velouté sa Chicken and To Cream of home cook uce and allows mato) mirror th s to prepare me classic sauces de e syste als in minutes veloped by Carêm m of without the labor-intensive steps system includes e. This make a tradition required to four sauces refer al velouté. “mother sauces,” red to as “Many America because all other n cooks have ne made from them. sauces are roux and do ver made a The mother sauc n’t know what a Béchamel: A wh es are: look, smell or tas béchamel should ite sauce made fro te like,” said Cind cream thickened m mi y Ayers of with a roux, a mi lk or Campbell’s Kitchen. “Campbell’s butter and flour tha xture of Cream of Mus Condensed t has been cooked hroom and Crea Velouté: Also . soups offer bu m of Chicken a white sauce, sy home cooks chicken, veal, or made from convenien all of the fish stock and thi ce of a ready-to-u a roux usually ma ckened with only minim se sauce. They no de with flour and ize the time inves t instead of butter chicken fat prepare a sa tment needed to uce from scratch Tomate: Essentiall remove the guessw , but they also y a tomato sauce ork.” roux of pork fat based on a With Campbell’s and flour. Tomate Condensed cookalso contains brow commonly even the bu ing soups, ned onions and ca siest home cookvarious seasoning rrots and delicious, cre can create a s. amy sauce in minuEspagnole: Also the soup with fav tes by blending known as brown sa orite flavors and uce. Made seasonings.
    • www.campbellskitchen.com is a great The kitchen Table eas and e id place to get recip her Moms ot cooking tips from ll’s Kitchenjust like me! Campbe I cr e fun too by staff joins in on th the “table.” my own eated s at rchatting with cook and now ecipe box, Campbe I st ll’s favo ore my rites on line. I lov “find e the featu a recip r e” I ente e. Last we ail is supe r cool. rice a red chick ek, T he Meal-me convenience n Crea d Campbe n, e I like th w recipe emailed Soup m of Chick ll’s e having a n ery weekday. . eof to me ev h group about instan The finde n hurc tly p r I told my c ey loved it too! up 15 opped recip it , and th es.